Toasted Coconut Pecan Almond Flour Pancakes
These Toasted Coconut Pecan Almond Flour Pancakes are soft, fluffy, and packed with nutty flavor, featuring toasted coconut and pecans in every bite. Finished with a gooey maple coconut pecan topping, they’re the ultimate indulgent breakfast or brunch treat.
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Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Chopped pecans
Shredded coconut, sweetened or unsweetened
Maple syrup
Salted butter
Almond flour
Baking powder
Cinnamon
Salt
Eggs
Milk of choice
Vanilla extract
Why You’ll Love Toasted Pecan Almond Flour Pancakes:
Soft and Fluffy Texture: These almond flour pancakes are light and airy, proving that gluten-free doesn’t mean sacrificing texture.
Rich Nutty Flavor: The toasted coconut and pecans add a delicious, nutty depth of flavor to every bite.
Decadent Topping: The gooey maple coconut pecan topping takes these pancakes to the next level with its sweet and indulgent finish.
Gluten-Free and Satisfying: Made with almond flour, these pancakes are perfect for anyone looking for a gluten-free breakfast option that doesn’t compromise on taste.
Packed with Nutrients: Almond flour, pecans, and coconut offer a wholesome, nutrient-rich start to your day.
Customizable Recipe: Easily adjust the sweetness or add extras like chocolate chips, bananas, or berries for a unique twist.
Perfect for Any Meal: These pancakes are ideal for breakfast, brunch, or even a dessert-like treat.
Easy to Make: Despite their gourmet appearance, these pancakes come together quickly with simple ingredients.
Crowd-Pleasing Dish: Whether you’re cooking for family, friends, or guests with dietary restrictions, these pancakes are sure to impress.
Reheat-Friendly: Make a batch ahead of time and enjoy them throughout the week by reheating them for a quick and delicious breakfast.
Tips for Making Toasted Pecan Almond Flour Pancakes:
Use Fresh Almond Flour: Ensure your almond flour is fresh and finely ground for a smooth batter and soft, fluffy texture.
Toast the Coconut and Pecans: Toasting enhances the flavor and adds a delightful crunch to the pancakes and topping.
Don’t Overmix the Batter: Mix just until combined to avoid dense pancakes—almond flour batter doesn’t need excessive mixing.
Cook on Medium Heat: Almond flour pancakes brown quickly, so cook them on medium heat to achieve a golden exterior without burning.
Use a Non-Stick Pan: A non-stick pan or well-seasoned griddle ensures easy flipping and prevents sticking.
Let the Batter Rest: Allow the batter to rest for 5-10 minutes before cooking to thicken and ensure even cooking.
Flip Carefully: Almond flour pancakes are delicate, so wait until bubbles form and the edges are set before flipping gently.
Make the Topping First: Prepare the gooey maple coconut pecan topping in advance and keep it warm for easy serving.
Adjust Sweetness to Taste: You can reduce or increase the sweetness in both the batter and the topping to suit your preference.
Add Extra Milk if Needed: If the batter seems too thick, add a splash of milk (dairy or non-dairy) to adjust the consistency.
Serve Immediately: These pancakes are best served fresh and warm, topped with the maple coconut pecan topping for maximum flavor.
Store Extras Properly: Refrigerate leftover pancakes and topping separately in airtight containers for easy reheating.
How to Store Toasted Pecan Almond Flour Pancakes:
Room Temperature (Same Day): If serving the pancakes the same day, store them covered on a plate or in a container at room temperature for up to 4 hours. Keep the maple coconut pecan topping separate.
Refrigeration (Up to 3 Days): Place leftover pancakes in an airtight container with parchment paper between each layer to prevent sticking. Store the maple coconut pecan topping in a separate container. Reheat before serving.
Freezing Pancakes (Up to 2 Months): Allow the pancakes to cool completely, then layer them with parchment paper in a freezer-safe bag or container. Freeze the topping in a separate airtight container.
Reheating Pancakes: Reheat refrigerated or frozen pancakes in a toaster, microwave, or oven at 350°F (175°C) until warmed through. Avoid overcooking to maintain their fluffy texture.
Reheating the Topping: Warm the maple coconut pecan topping gently on the stovetop or in the microwave, stirring occasionally to prevent separation.
Batch Preparation: Make a large batch of pancakes and freeze them for easy breakfasts. Store the topping separately for convenient reheating.
Separate Storage for Best Texture: To keep the pancakes fluffy and prevent them from becoming soggy, store the topping and pancakes separately until ready to serve.
Single-Serve Storage: Wrap individual pancake portions in plastic wrap or parchment paper before freezing for grab-and-go breakfasts.
Avoid Storing with Moist Foods: Keep the pancakes away from moisture or strong-smelling foods in the refrigerator or freezer to maintain their flavor and texture.
Best When Fresh: While they store well, these pancakes are at their fluffiest and tastiest when freshly made.
FAQs:
Q: Can I use a different type of flour instead of almond flour?
A: Almond flour is key for the soft and fluffy texture of these pancakes, but you can try substituting with cashew flour or a gluten-free flour blend. Adjust liquid measurements as needed since other flours absorb differently.
Q: How do I toast the coconut and pecans?
A: Spread the coconut and pecans on a baking sheet and toast in a 324°F (162°C) oven for 5-7 minutes, stirring halfway through. Watch closely to avoid burning.
Q: Can I make the batter ahead of time?
A: It’s best to make the batter fresh, as almond flour can absorb liquid over time and thicken too much. If necessary, prepare the batter up to 1 hour ahead and refrigerate. Stir before using and adjust the consistency with a splash of milk if needed.
Q: Can I freeze the pancakes and topping?
A: Yes, freeze the pancakes in a single layer with parchment paper between them. Store the maple coconut pecan topping in a separate airtight container. Thaw and reheat both before serving.
Q: Can I make the topping less sweet?
A: Absolutely! Reduce the maple syrup in the topping to your desired sweetness level, or add a splash of lemon juice for a tangy balance.
Q: What’s the best way to reheat the pancakes?
A: Reheat in a toaster, oven, or microwave. For the best texture, use an oven set at 350°F (175°C) and warm the pancakes for 5-7 minutes.
Q: Can I use sweetened coconut instead of unsweetened?
A: Yes, but reduce the sugar in the batter and topping slightly to balance the sweetness.
Q: Can I add other mix-ins to the batter?
A: Definitely! Try adding chocolate chips, dried fruit, or a handful of fresh berries for a personalized twist.
Q: How do I ensure the pancakes are fluffy?
A: Avoid overmixing the batter and let it rest for 5-10 minutes before cooking. This allows the almond flour to hydrate and the batter to thicken slightly.
Q: Can I make these pancakes dairy-free?
A: Yes, substitute dairy milk with almond, coconut, or oat milk, and use a dairy-free butter alternative for the topping.
Check out my other breakfast recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these toasted coconut pecan almond flour pancakes. Happy baking!